Paraguay on the globe
Paraguay on the globe

If the concept of globalized man applies to someone, then it’s Timm. For 30 years he played the world as a journalist for travel reports, film producer, director and TV designer. His household was in 20 numbered Samsonite suitcases.

The only common thread was his passion for cooking, food production and sustainable production methods. In 2013 Timm decided to make his own rum and traveled with his suitcases to Paraguay because of the raw materials. He bought a piece of land in the jungle, built a warehouse on it, ordered a distiller from Germany and set out.
Thanks to digital communication, we could always stay in touch. Through regular reports I became his listening diary. Almost every conversation made me incredulous. In short, I can summarize:

The boulders rolled up by the circumstances were so enormous that I could hardly imagine anyone who had overcome these resistances with so much suffering. From the climatic condi- tions to the conflicts with the local authorities, the procurement of materials, the individual social dynamics, to the most difficult threat scenarios by gangsters, policemen and nature in the form of poisonous animals both small and large.

Depending on the euphoric or depressed state Timm was in I found him as Klaus Kinski in “Fitzcarraldo” or Marlon Brando in “Apocalypse Now” before my inner eye.

“When I’m not working I don’t feel that I’m alive“

Jules Verne

The Rum!

– In every way really contemporary and modern –

In every way really contemporary and modern. Because it is completely “hand crafted” according to all the rules of the art and at the same time by the noticeable names and eye-catching labels a “concept rum”.

Timm uses no dyes, no flavors, no sugar, produces in batches and labels each bottle by hand with its own number. In his distillery, he has built himself a cold room that allows to defy the tropical tempera- tures and to extend the fermentation to 2 weeks. For the Rhum Pur Jus de Canne or “Rhum Agricole”, the “french methode” a very fresh sugar cane is harvested in his direct neighborhood, the sugar cane is delivered by truck, then manually squeezed with a “trapiche”. The fresh mosto is first cleared, then reduced to around 14% brix, then fermentated.

For the “english method” certified organic molasses is processed.

An English food analysis institute (Campden BRI / GB) has tested the rum and comes to the following verdict: “Upscale rum bouquet (nose), full-bodied and complex, excellent sensory properties.“

His background: a native Dutchman, but raised in Germany. His last name “Hogerzeil” in Dutch means “the high sail”. His family trades around the world for hundrets of years.

Timm works with his love of women to put James Bond in the shade and has lived and worked in about sixteen countries.
Los Angeles, New York, Vienna, London, Kiev, Mum- bai, Tokyo, Amsterdam, Budapest, Joahannesburg, Montevideo, Andorra, Paris, Hamburg …

He has an incredible need for integrity in what he does and a passion for sustainability.
Timm has no marketing department, but a really excellent rum in his hand and the determination to make his mark.

The Taste Paraguay

– A wild an untouched country in the heart of South America –

There’s a saying in paraguay that people who visit always cry twice – once when they arrive and once when they leave. And you can see why emotions might run high in this lesser-travelled south american nation, whose beautiful, beguiling and baffling character is made all the more alluring by its relative obscurity.

After years in the wilderness – Paraguay has long been politically as well as geographically
isolated – the country is gradually opening up to the outside world. Its tourism infrastructure remains undeveloped, but patient and pioneering travellers are rewarded for their endeavours. Boasting an intoxicating blend of crumbling colonial cities, exotic natural wonders and indigenous tribes, visitors to Paraguay can also expect a warm welcome from the locals, who are unerringly polite, interested in outsiders and liberal with their dinner invitations.

Most travellers begin their Paraguayan adventure in the capital, Asuncion. A charming, colonial city, it’s one of South America’s more endearing capitals and is blessed with neoclassical façades, pretty piazzas and tree-lined boulevards.

It is also a place of contradictions; expensive sports cars whizz along crumbling cobbled streets, while traditional street vendors ply their trade in the shadows of modern shopping malls. Inequality is hard to ignore.

Outside the capital, Paraguay’s true beauty is revealed. The east is characterised by sweeping savannahs and dense forests, which are peppered with sleepy colonial towns barely changed since the turn of the 20th century.

Countryside: “And then there’s the wild, western region of Chaco; one of South America’s great wilderness areas, it is home for many of Paraguay’s indigenous people, who live largely traditional lives amongst a myriad of spectacular flora and fauna.”